Is Imported Beef Safe: The Impact of Foreign Meat on Local Communities

Saint John’s cows grazing on organic pasture in Emmett, ID.

Our country is endowed with land suitable for grazing, especially in the Western United States. It may come as a surprise, then, to learn that we import 3 billion pounds of beef annually, enough beef for each person - man, woman, and child, to eat more than one quarter-pound burger a day. However, due to lax Country of Origin Labeling laws, most consumers have no idea that the grocery store meat they are buying is imported.

The average conscious consumer is buying their meat from a grocery store. They may check the ingredients to ensure no corn syrup or colors have been added, and they may be curious to find out where and how the meat was grown in order to assess its quality. This shopper sees a sticker that says “Product of U.S.A.” and is encouraged that they are making a purchase that aligns with their values. Little do they know that the meat was grown in Brazil but processed in the United States, therefore legally making it a product of the U.S.A.

In 2015, the Country of Origin Labeling laws were repealed, and that same year, beef prices fell by almost 50%. The financial impact this made to local, rural farms cannot be overstated. The price decrease was to compete with the cheap, low quality beef imports, a race to the bottom. The dollars that were being spent on local or at the minimum, truly U.S.A. beef have been diverted to multinational corporations instead.

The majority of imported beef comes from Mexico, Australia, New Zealand, Canada, and Brazil. While the meat is safety tested in the country of origin, there have been several scandals in Mexico and Brazil, including when the parent company of JBS (one of the Big Four meat processing companies in the U.S.A.) plead guilty to bribery related to beef and chicken imports to the U.S.A.

While there isn’t a meaningful amount of data showing safety differences in imported beef vs domestic beef vs local beef, there have been reports of mad cow disease in Brazilian beef and delayed reporting to the public when the contaminated beef status was known. This fact, coupled with the corruption charges, casts a shadow on the safety of imported beef.

Furthermore, the last two years have shown us the weakness of food supply chains that are dependent on centralized, multinational operations. In the U.S.A., the Big Four meat processors (JBS, Cargill, National Beef, and Tyson Foods) control at least 85 percent of our beef supply. These conglomerates ultimately have their shareholders in mind, and it is in their best interest to remove country of origin labeling from their beef.

The good news is we can make a big impact by voting with our dollars. By supporting local beef and local food, we strengthen our local economies and create a secure future for our food!

Farm News: Photo Tour of July at the Farm

Chortleberry tandem nursing two babies.

Our first grandchild was born. Heather and Aaron’s son, named Asher Arthur Freeman Dill.

The Fourth of July Rose in bloom at the Rose Garden in Boise.

Summer shoots coming in!

Wild foraged greens from the garden: lamb’s quarter, mallow, red root pig weed (amaranth), plantain, clover, bindweed, dandelion.

Brown Swiss calves peeking through the fence.

Our pollinator meadow, overgrown with grass. An example of what happens when you don’t mow the grass!

A close-up of flowers growing in the pollinator garden.

Our magnificent rosebush in bloom.

Some flowers blooming, a new beginning!

Our hedgerow: At one end, very short plants due to the shade of our oak tree; at the other end, 7 feet tall bushes!

Chortleberry, a beautiful Brown Swiss cow.

Our mowed pasture. Claire mowed the pasture in an interesting pattern – an aerial shot would show her work! Claire has been stretching herself to work with some of the farm machinery.

Our cows grazing the rapidly growing grasses.

A close-up of the variety of grasses in the pasture: clover, dandelion, chicory, and variety of other grasses.

A clover close-up.

White Syringas in bloom – our state flower!

A dove perched on our barn, as though to mimic a weathervane!

Raw Milk Cottage Cheese Recipe: 2 Ingredients to Homemade Cheese

Cottage cheese is a simple cheese to make yourself, no cultures, molding, press, or aging required! Using basic kitchen equipment, you can use your extra milk from our Raw Milk Co-op to make cottage cheese.

INGREDIENTS

• 1 gallon Saint John’s raw organic grass-fed milk

• ⅓ cup white vinegar

METHOD

Warm in a large pot over medium-low heat until it reaches about 120 degrees. It should not be warm enough to simmer.

Remove pot from heat and slowly add in vinegar, continuously stirring. Stir for an additional 30 seconds and let rest for 30 minutes.

Cottage cheese in the making.

After 30 minutes, strain whey and vinegar through a cheesecloth-lined strainer. A tea towel or flour sack towel work well, too.

Refrigerate for 5-7 days. Break into small pieces for serving.

When serving, top with a pinch of salt and a tablespoon or cream. Enjoy!

SERVING SUGGESTIONS

• Top with berries or other seasonal, fresh fruit

• Add honey and cinnamon

• Salt and pepper

If you try this recipe, let us know by tagging us on Facebook or Instagram.

Raw Organic Milk Benefits: Why It’s the Best Choice

June is National Dairy Month. In celebration, this article is all about why raw organic milk is an excellent choice for health, longevity, and pure enjoyment.

Raw, organic, grass-fed milk is a well-balanced food. A single cup of raw milk contains 150 calories, 8g of protein, fat and carbs. This balance of macronutrients promotes blood sugar stability which in turn supports energy and mood. A glass of raw milk is a perfect snack, and easy to prepare – all you have to do is pour a glass!

Raw vs. Pasteurized Milk

Pasteurizing milk means milk that has been heated in order to make it a sterile food. Pasteurization kills all pathogens and enzymes, and, in the case of ultra-pasteurization (most grocery store milk), the sugar, protein, and enzymes are denatured, and the vitamins and minerals are reduced.

The following chart, from A Campaign for Real Milk, denotes the effect of pasteurization on a variety of important vitamins and minerals present in milk before pasteurization.

Nutrient	Effect of Pasteurization
Calcium	Longer and denser bones on raw milk
Vitamin C	Raw milk can resolves scurvy while pasteurized milk cannot
Folate	Carrier protein inactivated during pasteurization
Vitamin B12	Binding protein inactivated during pasteurization
Vitamin B6	Animal studies indicate B6 poorly absorbed from pasteurized milk
Vitamin A	Heat degrades vitamin A
Vitamin D	Present in milk, pasteurization cuts assiilation by half
Iron	Lactoferrin, a contributor to iron assimilation, is destroyed by pasteurization
Minerals	Minerals bound to proteins (like calcium and iodine) are inactivated by pasteurization
Vitamin B2	Riboflavin, completely destroyed by pasteurization

Raw Milk and Digestion

In addition to gut-strengthening bacteria, enzymes called lipases in raw milk aid in digestion of the milk. Our bodies do not need to create any enzymes in the digestion of raw milk; it digests itself in the small intestine. This is why many people who struggle with digestion when consuming commercially produced grocery store milk are able to enjoy raw milk without digestive upset. In fact, a survey of raw milk drinkers in Michigan found that 85% of those previously diagnosed with lactose intolerance were able to consume raw milk without issue.

Saint John’s organic grass-fed cows.

Our raw grass-fed milk co-op is open for members now. Sign up today and pick up your raw milk this week!

Raw Milk Panna Cotta Recipe: Simple Creamy Dessert

Raw milk panna cotta with raspberries

Do you have extra milk to use from our raw-milk co-op?

A delicious way to make a light and creamy summer snack or dessert is to make panna cotta, a creamy, gelatin-based pudding. We top ours with berries, jam, or honey, depending on what’s available. Nuts or granola would be delicious, too!

This recipe was inspired by the Honey Almond Panna Cotta recipe at Sugar Salt Magic.

INGREDIENTS

• 2 cups Saint John’s raw, organic, grass-fed milk

• 3 teaspoons powdered gelatin

• ⅓ cup honey

• 1 cup Saint John’s raw, organic, grass-fed cream

• 1 tsp vanilla extract

• Pinch of salt

METHOD

In a saucepan, sprinkle gelatin on top of cold milk. Allow to “bloom” (dissolve) for 5 minutes.

Turn on burner to medium heat and whisk to dissolve gelatin until milk is warm, not hot.

Once warm, add in honey and whisk to combine.

Remove from what and whisk in remaining ingredients.

Pour into individual serving size ramekins, or use mugs and other small containers as I did.

Panna cotta, poured into individual serving-size containers.

Cover and refrigerate for at least 4 hours before consuming.

Top with berries or additional honey, nuts, or granola. Enjoy!

If you try this simple summer recipe, let us know by tagging us on Facebook or Instagram.

Principles of Traditional Diets: Eat Raw Animal Foods

Saint John’s organic, grass-fed cows!

During his global travels, Dr. Weston A. Price, DDS observed that all healthy traditional peoples ate raw animal foods, in addition to cooked animal foods. In contrast, meat and milk in today’s modern diet is mostly cooked and pasteurized. The average American is fearful of food that isn’t sterile; however, our ancestors knew the benefits of eating foods full of enzymes and life.

Weston A. Price, a 20th century dentist, observed cultures without access to processed foods, and he determined that, as a consequence, these peoples had far superior health in comparison to modern Westerners. He traveled the globe and studied primitive cultures in an effort to restore knowledge lost in industrialized societies. The Weston A. Price Foundation (WAPF) is dedicated to educating people today about how to use traditional foods and therapies to heal from the diseases of modernity, using the diet of our pre-industrialized ancestors.
The WAPF has digested Price’s work and synthesized 11 principles to help guide our dietary choices. This article is the fourth in a series to address and add context to each of the principles. The second principle of the Weston A. Price Foundation’s “Principles of Traditional Diets” states:

“All traditional cultures cooked some of their food but all consumed a portion of their animal foods raw.”

— Weston A. Price Foundation

The thought of eating raw animal foods is uncomfortable for many people, due to safety concerns. However, with proper sourcing (high quality foods) and handling, risks can be minimized.

Why Eat Raw Animal Products

The technology of fire to cook our food is one of many characteristics of humans that set us apart from other animals. Cooking food, especially meat, makes it highly palatable and helps with digestion but it does destroy some nutrients. Eating raw animal products gives the person a high amount of water soluble vitamins B and C (often destroyed in cooking meat), are good for digestion and very bioavailable nutrition (as is the case for raw egg yolks), and have beneficial enzymes present (as is the case for raw milk). Add some raw foods is a way to balance out a mostly cooked diet.

How to Regularly Consume Raw Animal Foods

1. Switch to Raw Milk

Conventional milk simply cannot compare to the experience of drinking raw milk. Raw milk is a living food that contains beneficial bacteria, enzymes, immunoglobulins, and vitamins that are not present in pasteurized milk! Many vitamins are destroyed by heat, which is why some milk has been fortified with synthetic vitamins. Raw milk is excellent for digestion, as it contains protease enzyme, which aids in the digestion of proteins, and lipase enzyme, which aids in digestion of fats. Our raw milk is certified organic and 100% grass fed!
Concerned about the safety of raw milk? Chris Kresser of the Functional Medicine Institute has done an excellent series that dives deep into the safety data on raw milk. Educate yourself about the risks, you’ll be surprised how safe it is.

2. Add egg yolks

Raw egg yolks are deliciously creamy and surprisingly versatile. Add an organic, pastured egg yolk to your warm oatmeal, fruit and raw milk smoothie, or whipped into coffee for extra protein and fat-soluble vitamins. Yolky coffee tastes like cream in coffee, try it with maple syrup for a delightful morning drink!

3. Consider raw beef liver

Many cultures consume meat and organ meats raw or very lightly cooked. Consider the classic French beef tartare or the Italian beef carpaccio. Raw meat, when well sourced and frozen for at least 14 days, can be a healthful addition. Raw beef liver has become infamous in the alternative health world for providing energy (from a plethora of water soluble B vitamins). The primary ways to eat raw beef liver include doing raw liver shots (chopping up into pill size and swallowing), adding the liver to a smoothie, or grating frozen liver onto oatmeal, scrambled eggs, or other savory dishes. The Weston A. Price foundation has more information about consuming raw beef liver.

When it comes to eating raw meat, it’s important to do your own research to understand the risks and safe handling procedures to make the best decision for you.

Eating raw animal products is one of many ways we can re-wild ourselves and return to the traditions of our ancestors. Drinking raw milk may be the easiest and arguably most enjoyable way to incorporate raw animal foods into our daily lives. 

Grass Fed Beef Tacos with Zesty Cabbage Slaw

For a fast and delicious weeknight dinner, try this grass fed beef taco recipe. The spice blend is wonderful! The cumin balances out the other flavors nicely, and the cabbage slaw packs a zesty punch and crunch. We topped ours with hot pepper sauce and sour cream!

This recipe is inspired by a similar fish taco recipe from Shaye Elliot of the Elliot Homestead.

INGREDIENTS

• 2 lbs Saint John’s organic grass fed ground beef

• 2 Tbsp cumin

• 3 Tbsp chili powder

• 1 tsp salt

• 1 tsp Italian seasoning blend

• 1 tsp onion powder

• 1 tsp garlic powder

• Tortillas

• Hot pepper sauce (like Cholula), optional

CABBAGE SLAW

• ½ medium red cabbage, sliced thinly

• 2 bell peppers, julienned and chopped into 1-inch strips

• Juice of 4 limes

• 1 tsp salt

• Apple cider vinegar, to taste, optional

METHOD

Preheat a skillet over medium-high heat. Add ground beef and begin to break up with a wooden spoon. Once the ground beef is about halfway cooked through, add the spices and continue to cook, breaking up into small pieces.

While the beef is cooking, begin preparing the slaw by chopping the vegetables and adding the lime juice and salt. Taste for adequate salt and acid. If you run out of limes or your limes are a bit dry, try adding apple cider vinegar instead.

Add meat to tortillas, top with cabbage slaw, and enjoy!

If you try this recipe, let us know by tagging us on Facebook or Instagram.

Meet Your Milk Providers!

Catalina (L) and Penny (R)

Meet Catalina and Penny. These are a few of the gals to be milked for you this summer. Fresh, sweet, grass-fed, organic, raw milk will be ready daily. Take advantage of local farms by signing up today for your weekly supply at Saint John’s Organic Farm.

The healing benefits of grass-fed raw milk have been documented by Dr. Crewe in the early 1900’s. Dr. Crewe started the Mayo Clinic after his twenty years of clinical work with grass-fed milk. Order some today.

Raw Milk Resources

• Real Milk Cure

• Raw Milk for Diseases

• Milk as Medicine

Principles of Traditional Diets: How to Re-Mineralize Yourself

Spring in bloom

Did you know the diets of our pre-industrialized ancestors contained TEN times the fat-soluble vitamins (found in animal fats) and FOUR times the minerals as the average American diet?

Add to that soil depletion, pervasive low-grade stressors, and being overworked, and it’s no wonder chronic disease is all too common.

But there is hope! This is how to start re-mineralizing yourself.

Principles of Traditional Diets: Maximize Minerals and Fat Soluble Vitamins

Weston A. Price, a 20th century dentist, observed cultures without access to processed foods, and he determined that, as a consequence, these peoples had far superior health in comparison to modern Westerners. He traveled the globe and studied primitive cultures in an effort to restore knowledge lost in industrialized societies. The Weston A. Price Foundation (WAPF) is dedicated to educating people today about how to use traditional foods and therapies to heal from the diseases of modernity, using the diet of our pre-industrialized ancestors.

The WAPF has digested Price’s work and synthesized 11 principles to help guide our dietary choices. This article is the third in a series to address and add context to each of the principles. The third principle of the Weston A. Price Foundation’s “Principles of Traditional Diets” states:

“The diets of healthy, nonindustrialized peoples contain at least four times the minerals and water-soluble vitamins, and TEN times the fat-soluble vitamins found in animal fats (vitamin A, vitamin D and Activator X, now thought to be vitamin K2) as the average American diet.”

This finding is a major clue as to why modern people are plagued with chronic disease, and further examination reveals how mineral and fat-soluble vitamin support is central to healing.

Where did the minerals go? Soil and Stress

Why is it that health-conscious people are unable to meet their nutritional needs through judicious food choices? The truth is that no one really knows, but we have two pretty good guesses: soil and stress.

The soil is the starting place for nutrition. Because the soil is depleted, our food and our livestock’s food isn’t as nutrient-rich as it was 100 years ago. Some of this is due to overgrazing and mono-cropping. Learn more about our farming practices.

The other piece of the puzzle is stress. Chronic, low grade stress is on the rise, perhaps even commonplace, alongside the soil depletion in the last 100 years. As a culture, we work more, sleep less, and hardly play outside. More is expected of us in terms of productivity and working hours. Much of this is economically driven, and the health impacts of unmitigated stress are serious.

Stress leads to micronutrient depletion in the body, due to rises in cortisol and estrogen and lower levels of progesterone and testosterone.

The “Big Four” minerals depleted by stress are sodium, potassium, magnesium, and calcium. These four are crucial to feeling calm, centered, and focused when going about our daily lives.

It’s worth noting that magnesium is absolutely crucial for cellular function, and all health starts at a cellular level. Many people are deficient in vitamin D, and this may also be a magnesium deficiency because magnesium is required for vitamin D synthesis.

In sum, we have food depleted of minerals and bodies that have a high burn rate of minerals due to chronic stress. The way out is to focus on whole food sources AND wise supplementation.

Three Delicious Mineralizing Drinks

The Root Cause Protocol (RCP) has coined the term “adrenal cocktail”. It’s a non-alcoholic drink to support the adrenal glands and promote mineral balance. The minerals of focus are sodium and potassium with a source of whole food vitamin C. They are all delicious pick-me-ups, best consumed an hour before or after a meal. I often feel a sense of calm and focused energy come over me about 10 minutes after drinking. The minerals do a great job supporting the body’s nervous system!

The Standard:

This one is a great choice for a mid-morning drink!

½ cup orange juice

¼ tsp Redmond real salt (or Himalayan or Celtic sea salt, must be non-iodized)

¼ tsp cream of tartar (do not consume if you have a sulfite allergy)

Mineralizing Orange Julius:

I drink this one when I want something creamy!

¼ cup orange juice

¾ cup Saint John’s raw, organic, grass-fed milk

¼ tsp salt

¼ tsp cream of tartar

Coconut Lime Cocktail:

This one is perfect for the hot summer ahead!

1 cup coconut water

¼ cup lime juice

¼ tsp salt

Mix in a scoop of collagen to any of these for a protein + glycine boost!

Don’t like coconut water? Try aloe vera juice for potassium instead!

Bone broth is an excellent mineral source as well. Try our grass fed beef bone broth recipe, add a pinch of salt, and sip!

Sourcing Fat Soluble Vitamins

The fat-soluble vitamins include vitamins A, D, E, and K. They are most abundant and bio-available in pastured animal products, such as organic grass fed beef. These vitamins were found to be 10X higher in concentrations in primitive diets compared to modern, industrialized diets. This discrepancy is enormous, given the essential functions these vitamins support.

It’s interesting to note the nutritional differences between conventional and grass fed beef here. We know that, compared to conventionally raised beef, grass fed and finished beef is: 

• 10X higher in vitamin A

• 3X higher in vitamin E

• Substantially higher in calcium, magnesium, potassium, and B vitamins

• Lower in cholesterol

• Rich in stearic acid, which lowers cholesterol

• Abundant source of anti-cancer conjugated linoleic acid (an omega-3 fatty acid)

All from beef…vitamins A and E for fat-soluble vitamins and calcium, magnesium, potassium for minerals. Add in some of our raw, organic, grass fed milk, and you’ll be nourished with vitamins A, D, E, and K. Cows are such a gift!

Because it’s no longer en vogue in American culture to consume the “odd bits” of the animal (heart, liver, kidney, spleen, etc.), most Americans are deficient in vitamin A. Pre-formed vitamin A (retinol) can only be found in animal foods, and it’s most abundant in beef liver. Beef liver is arguably the most nutrient dense food for humans, and eating organic, grass fed and finished beef liver on a regular basis is the best way to replenish vitamin A stores.

If you don’t like the taste of beef liver, try these fried liver bites or learn our tried-and-true method to hide liver in your favorite recipes.

Earth Day: Practical Ways to Honor the Earth

Earth Day is a time to reflect on how our choices contribute to environmental degradation. Most consumer goods require some level of toxicity in order to grow, create, process, or transport them to our homes. It’s wise to pause and consider how to shift our consumption habits to better reflect our values.

1. Support the Soil

Our health starts with soil health. At the core of environmental protection issues should be restoring and protecting life-giving soil. Watch this 2 minute “I am the Soil” video to learn how farmers are using regenerative practices to restore soil vitality.

Flowers in bloom. Springtime on the farm.

2. Plant a garden

Take matters into your own hands. Studies show that food is most delicious and nutritious when fresh-picked. There are few joys that compare to walking into your garden to pick vegetables for dinner.

There are numerous free resources online on how to plant a garden. If you intend to have a garden this year, the time to gather seeds and make plans is now!

3. Shop locally

Commit to shopping locally where possible. Ask the farmers about their products. The food given to animals, the substances sprayed, and tilling practices all have an effect on soil health. As an added benefit, shopping locally creates resilience against food shortages and makes communities economically stronger.

4. Focus on organics

Organic food is an excellent place to start in reducing environmental toxicants and supporting your own health. Choosing organic is a doable action with real impact!

5. Enjoy

Take a nature walk (preferably barefoot) and notice what is around you. What birds are flying by or singing? What flowers are blooming? What colors paint the landscape all around you? Take it in, take a breath, and give thanks.